Ugh, Tiramisu is SUCH a weakness of mine. It’s a completely incredible, perfect Italian classic that reminds me of my Nana Lulu. I’ve already made a version that is more classic with sponge cake and a really fun cupcake version. This week Marc had the opening of his latest production so I decided to make a show stopping cake to celebrate all of his hard work. He was incredible as the Tin Man in the Wizard of Oz and I was one ridiculously proud wife. He has a weakness for tiramisu just like me (I knew I married him for a reason), so this decadent tiramisu cheesecake was really perfect to cap off the weekend and celebrate his show.
It took an hour and a half for the cake to bake to perfection. Then it had to chill for at least 4 hours, but I left mine overnight. I LOVED that I could make this cake ahead. I could have made it 3 days ahead and it would have been great. When I was ready to serve it, I sprinkled a generous layer of cocoa powder on top to really bring that chocolate flavor. Oh my goodness, when I tried a slice it was pure, decadent bliss. I LOVED the crisp biscotti crust with that luscious, boozy filling. It really was a great way to celebrate my talented hubby. Hope you all love it too! xoxo
This is such a luscious, slightly boozy tiramisu cheesecake with a biscotti crust and an absolutely gorgeous chocolate espresso flavor!
- cooking spray for the springform pan
- 14 whole almond biscotti smaller almost bite sized, not the jumbo ones
- 1/2 stick butter melted
- 1 pinch cinnamon
- 4 teaspoons instant espresso powder
- 3 1/2 tablespoons Godiva chocolate liqueur
- 1.5 pounds cream cheese softened
- 1 cup granulated sugar
- 3 whole eggs
- 1/2 cup heavy cream
- cocoa powder for sprinkling on top
First, make the crust. Pre-heat the oven to 350 and spray a 9 inch springform pan really well with cooking spray. Get out a food processor and process the biscotti until they become fine crumbs. Transfer the crumbs to a bowl and stir them with the melted butter and cinnamon until it resembles wet sand. Press the mixture into a firm bottom layer in the prepared pan and bake it for 15 minutes to set it. Take it out and let it cool. Reduce the oven heat to 325.
While the crust cools, make the filling. Get out a small saucepan and combine the espresso powder and chocolate liqueur in it. Heat it over medium heat and stir it to dissolve the espresso powder into the liqueur for just a minute. Don't let it come to a boil. Set it aside. Then get out a stand mixer and combine the cream cheese and sugar in its bowl. Beat them together thoroughly, until fluffy. Add in the eggs one at a time. Then pour in the liqueur mixture and heavy cream, pushing down the sides occasionally. Let the stand mixer beat the mixture really thoroughly until it is completely smooth.
Pour the cheesecake mixture on top of the cooled crust and smooth it out on top. Then wrap the springform pan in aluminum foil snuggly and place it in a large roasting pan. Pour warm water into the roasting pan around the springform pan about 1/3 of the way up the sides, taking care to not get any on the cheesecake. The foil protects the pan from water getting into the cake too. This creates a steam bath to gently bake the cake without it cracking on top. Bake the cheesecake for an hour and a half. Take it out and let it cool for about 45 minutes. Then refrigerate it for at least 4 hours, up to overnight. When you are ready to serve, sprinkle a generous layer of cocoa powder on top and slice it! Enjoy!!